Salted caramel and maple pancake stack

Salted caramel and maple pancake stack

A spoonful of cinnamon in the batter adds a subtle warmth to these fluffy dessert pancakes

, 25 January 2021

(1 vote)

Salted caramel and maple pancake stack
  • 25 Mins

  • Serves: 6

  • Price: 38p per serving

Nutritional Info
Each 81g serving contains
  • Energy

    847KJ

    203KCAL

    10%
  • Fat

    7.1g

    med

    10%
  • Saturates

    3.5g

    med

    18%
  • Sugars

    10.5g

    med

    12%
  • Salt

    0.70g

    med

    12%
of your reference intake.
Typical energy values per 100g: 1046kJ/250kcal.
Ingredients
  • 10g pecans, chopped
  • 135g self-raising flour
  • 2tsp baking powder
  • 1tsp ground cinnamon
  • 150ml semi-skimmed milk
  • 1 large egg, lightly beaten
  • 2tbsp salted caramel sauce
  • 15g unsalted butter, cut into 6 cubes
  • 2-3 chunks Extra Special Chocolate Honeycomb, roughly chopped
  • 2tbsp maple syrup, to serve
Method
  • Put the pecans in a dry frying pan and cook over a medium heat for 2-3 mins until light golden. Set aside.

  • Whisk the flour together with the baking powder and ground cinnamon until combined.

  • Make a well in the middle and pour in the milk, egg and caramel sauce. Whisk until smooth, drawing the flour in from the edges, then set aside to stand for 1-2 mins until thickened.

  • Heat 1 cube of the butter in a nonstick frying pan over a medium heat. Add a ladleful of the pancake batter and fry for 3-5 mins on each side until golden and risen. Repeat until all the batter is used up.

  • Arrange the pancakes in a stack, then top with the chopped honeycomb and pecans. Drizzle with the maple syrup to serve.